B. Z. Yam

INTRODUCTION TO CAMEL ORIGIN, HISTORY, RAISING, CHARACTERISCTICS, AND WOOL, HAIR AND SKIN, A REVIEW

M. Khomeiri, B. Z. Yam, 2015, EPH - International Journal of Agriculture and Environmental Research.

Isolation and Identification of Yeasts and Lactic Acid Bacteria from LocalTraditional Fermented Camel Milk, Chal

S. Jafari, M. Khomeiri, A. S. Mahounak, 2015 .

Effect of levels of camel meat on physiochemichal and sensory properties of hamburger

Z. Heidari, M. Khomeiri, B. Z. Yam, 2015 .

Microbial quality of salted dried fish sold near Caspian Sea , Iran

M. Khomeiri, B. Z. Yam, S. Amirkhani, 2015 .

Microbiological and sensory properties of cherry and orange fortified camel milk for human nutrition

M. Khomeiri, B. Z. Yam, 2015 .